Put the cold eggs in a single layer in the bottom of the pot.

Pour cold water over the eggs until they’re just covered.

Put the pot on the stove and turn the heat to high.

As soon as the water barely reaches a hard rolling boil, put the lid on the pot and turn the heat down to low. Set a timer for exactly 12 minutes (14 if you live at high altitude).

Once the timer goes off, immediately remove the pan from the heat. Put it in the sink and begin running cold tap water into the pan, allowing it to overflow. Keep the water running for about 5 minutes. Or, to save on water, fill the sink half full with cold water, add some ice, then remove the eggs from the hot water with a slotted spoon and lower them into the ice water, allowing them to rest for 5 to 10 minutes.